Abstract: The conversion of nootkatol to nootkatene in a terpene blend is mitigated or prevented by substantially or completely separating the nootkatols such as a-nootkatol from compounds present in the terpene blend that catalyze the chemical reaction of nootkatol to nootkatene, and/or by at least partially neutralizing the compounds present in the terpene blend that catalyze the chemical reaction of nootkatol to nootkatene. Methods of preparing terpene blends, terpene blends, flavour compositions containing the terpene blends, beverages and foodstuffs containing the flavour compositions, fragrance compositions containing the terpene blends, and fragranced products containing the fragrance composition are also disclosed.

Abstract: The conversion of nootkatol to nootkatene in a terpene blend is intentionally caused by adding a catalytically effective amount of at least one compound that catalyzes the reaction of nootkatol to nootkatene to the terpene blend containing nootkatol. Methods of preparing terpene blends, terpene blends, flavour compositions containing the terpene blends, beverages and foodstuffs containing the flavour compositions, fragrance compositions containing the terpene blends, and fragranced products containing the fragrance composition are also disclosed.

Abstract: The present disclosure relates to methods for producing oxygenated terpenoids, and preparation of compositions and formulations thereof. Polynucleotides, derivative enzymes, and host cells for use in such methods are also provided.

Abstract: A flavored beverage composition is provided. The flavored beverage composition includes at least one amino acid; at least one succinic compound; and at least one flavor ingredient.